Chilli Garlic Sauce
by Tarla Dalal
4/5 stars 75% LIKED IT
3 GOOD - 1 BAD
Added to 384 cookbooks
This recipe has been viewed 79598 times
Chilli and garlic are all-time favourite ingredients when it comes to the preparation of Chinese accompaniments, because their pungent notes add an adventurous dimension to any dish.
Here we show you how to make a fiery Chilli Garlic Sauce! To get this sauce right, make sure the chillies soak well in hot water, otherwise you won’t be able to grind them smoothly.
A dash of vinegar and some sugar give this spicy sauce shades of tartness and a complementary sweetness too, making it an all-rounder!
- Remove the stems of the kashmiri red chillies and put them in enough hot water, cover with a lid and keep aside for 30 minutes. Drain.
- Combine the soaked kashmiri red chillies, garlic, sugar, vinegar and salt and blend in a mixer till smooth.
- Transfer the mixture into a deep bowl, add the sesame oil and mix well.
- Store in an air-tight container in the refrigerator and use as required.
Nutrient values per cup
|Vitamin A||25.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.